If you are looking for the perfect fried shrimp tacos with slaw these are it! Fried shrimp tacos are loaded with crispy golden fried shrimp and topped with a creamy mango slaw.
Shrimp tacos have always been one of my favorites. And judging by my search traffic, shrimp tacos have a lot of fans. In fact, the most popular recipe on my blog, by far, is my recipe for Shrimp Tacos with Cilantro Lime Sour Cream. And it’s good. Really good. And, I know you shouldn’t mess with a good thing, but I thought it was time to create a crispy version of shrimp tacos so I decided to make these Fried Shrimp Tacos with Mango Slaw.
They’ve got the whole crispy, crunchy, sweet, spicy and creamy thing going on. And you are going to LOVE them.
You’ll break this recipe into two separate parts: The Fried Shrimp and the Mango Slaw.
First up the shrimp:
After marinating the shrimp, you’ll need to coat it. To do that you’ll need the basics:
Next up is the mango slaw. For that you will need:
You’ll also need oil for frying the shrimp as well as corn tortillas.
To make Fried Shrimp Tacos you’re going to make the slaw first. This will give all of the flavors a chance to mingle while you’re making the shrimp.
STEP #1: To make the slaw, in a small bowl whisk together all of the ingredients for the dressing.
STEP #2: In a large bowl, combine the cole slaw mix, jalapeno, red onion and cilantro. Pour the dressing over the top and mix well. Refrigerate until you’re ready to use.
STEP #3: Combine the shrimp, chili powder, cumin, granulated garlic and salt. Toss so the shrimp is coated completely.
STEP #4: Next you’re going to bread the shrimp. Set up an assembly line to do this. First dredge the shrimp in flour.
STEP #5: Dip the dredged shrimp into the egg wash. Make sure to dip both sides.
STEP #6: Dredge the shrimp in the panko breadcrumbs. You may need to slightly press the crumbs into the shrimp to make sure they are well coated.
STEP #7: Heat oil to 350 degrees and fry shrimp, in batches if necessary, until golden brown and cooked through. Use a slotted spoon to transfer to a paper towel lined plate. Sprinkle with salt.
STEP #8: Heat the tortillas according to package directions and then assemble the tacos. Use 4 – 5 shrimp per taco and top with slaw.
You can make the slaw ahead of time, even up to a day in advance. Just keep it in the refrigerator until ready to use. And then store any leftovers in the fridge and eat within a couple days.
For the shrimp, they are best eaten right when they are made. As reheating can cause them to become tough.
Looking for something to serve alongside? Try these:
Homemade Tortilla Chips are easier to make than you think!
Easy Pico de Gallo is a must when snacking on chips!
If you like things a little spicier, you’ve GOT to try my Habanero Salsa.
If you loved these Fried Shrimp Tacos, you’ve got to try some of my other taco recipes:
Crispy Fish Tacos with Spicy Slaw is perfect for fried cod lovers!
Save this Prime Rib Taco Recipe for when you’ve got leftover prime rib!
Note: This post was originally published in 2016. It was updated in 2023 with new photos, nutrition information and step by step photos.